Melting Potatoes Recipe: These Easy Potatoes Melt in Your Mouth by Donna John
Roasted potatoes are the perfect side dish for so many recipes, so I make them often. I first learned about melting potatoes from an EatingWell article. Melting potatoes? Intrigued by any new cooking method, I had to try them. Am I glad I did!
Melting potatoes are pretty much exactly as they sound: potatoes that melt in your mouth. Crispy on the outside and creamy on the inside, you really need to try them. The secret is the high temperature and adding broth at the end. The broth is absorbed into the potatoes creating the creaminess.
Because of the high baking temperature, do not use a glass baking dish for this recipe. At 500 degrees F, the glass could shatter, which no one wants. Serve this melting potato recipe with chicken, pork, lamb or beef.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch slices
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 cup vegetable broth or chicken broth
- 5 cloves garlic, peeled and smashed
Here's how to make it:
- Position oven rack to upper third of oven. Preheat oven to 500 degrees F.
- Put the potatoes into a bowl. Add the melted butter, olive oil, thyme and rosemary. Season with salt and pepper. Toss to coat. Pour the potatoes into a 13x9-inch baking pan or high-rimmed baking sheet (do not use glass).
- Bake the potatoes, flipping them over once, until browned, about 30 minutes.
- Add the broth and garlic to the pan. Continue to bake until broth has absorbed, about 15 more minutes.
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